A Greek Yogurt Dill Little Potato Salad that’s perfect for spring. Replace the mayo with this lightened-up dill and yogurt dressing for a potato salad that’s ideal for picnics or as a barbecue side-dish.

5 mins
15 mins


  • Large pot
  • Whisk
  • Small bowl
  • Large bowl


  • 1.5 lbs Little Potatoes
  • 1/2 cup Greek yogurt, plain
  • 1/2 Tbsp mustard
  • 1/2 Tbsp white, apple cider, or white wine vinegar
  • 1/2 tsp sugar
  • 1/2 tsp pepper
  • 1/4 tsp onion powder
  • 2 Tbsp fresh chopped dill or 1 Tbsp dried dill


  • Step 1

    Slice Little Potatoes in half.

  • Step 2

    Put sliced potatoes into a large pot and cover with cool water. Place on stove and bring to a boil. Boil for about 10 to 15 minutes, until fork tender. Drain cooked potatoes.

  • Step 3

    Whisk together yogurt, mustard, vinegar, sugar, salt, pepper, onion powder, and dill for the dressing.

  • Step 4

    Gently stir together warm potatoes with dressing ingredients.

  • Step 5

    Cover, then put into the refrigerator for a couple of hours to cool and to allow the potatoes to soak up the dressing. Keep refrigerated until ready to eat.